fudgy brownie recipe
Dreaming of rich, indulgent chocolate with a gooey center and crinkly top? Dive into the world of classic fudgy brownies—a chocolate lover’s dream come true.
Ingredients
- 10 tablespoons (145 g) unsalted butter
- 1¼ cups (250 g) granulated sugar
- ¾ cup plus 2 tablespoons (75 g) unsweetened cocoa powder, spooned and leveled
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 large cold eggs
- ½ cup (65 g) all-purpose flour, spooned and leveled
- ⅔ cup (80 g) chopped walnuts, pecans, or chocolate chips (optional)
Instructions
- Preheat the oven to 325°F (162°C) and line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- In a medium saucepan over medium-low heat, melt the butter completely. Remove from heat immediately once melted.
- While the butter is still hot, stir in the sugar, cocoa powder, vanilla extract, and salt. Mix until fully combined. The mixture will look gritty.
- Let the mixture cool for 5 to 10 minutes until it's warm but not hot to the touch.
- Add the cold eggs one at a time, stirring vigorously after each addition until the batter is smooth and thick.
- Add the flour and stir vigorously for about 40–50 strokes until the batter becomes very thick and begins to pull away from the sides of the pan.
- Stir in chopped nuts or chocolate chips, if using.
- Spread the thick batter evenly into the prepared pan, pressing it into the corners and smoothing the top.
- Bake for 20 to 30 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Let the brownies cool completely in the pan. Then lift them out using the parchment overhang, slice into 16 squares, and serve.